Reviews (1) Add Rating & Review 37 Ratings 5 star values: 7 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0 Martha Stewart Member Rating: 5 stars 11/21/2017 I've made this pecan pie recipe every year since I discovered it a decade ago. It is always a hit. I use Brandy Extract to substitute Brandy Liqueur. The perfect caramel-nut texture of the center is complimented by the layer of pecans across the surface. Sometimes the top gets a little to dark during cooking, so I watch it closely during baking and use foil as necessary to maintain an even light brown surface.
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Gallery Brandied Pecan Pie Credit: Anna Williams Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Ingredients Crust 1 1/4 cups unbleached all-purpose flour, spooned and leveled, plus more for rolling 1 teaspoon sugar 1/4 teaspoon fine salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water Filling 3 large eggs, lightly beaten 3/4 cup packed dark brown sugar 3/4 cup dark corn syrup 3 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 4 teaspoons brandy (optional) 1/4 teaspoon fine salt 2 cups pecans, toasted
Cook’s Notes This pie uses the same crust as our Brown-Sugar Buttermilk Pie recipe. If you want to make both pies, prepare a double batch of dough, dividing it into 2 disks before chilling overnight or freezing up to 3 months.
Gallery Brandied Pecan Pie Credit: Anna Williams
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Gallery
Brandied Pecan Pie Credit: Anna Williams
Brandied Pecan Pie
Credit: Anna Williams
Brandied Pecan Pie
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 8
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 8
8
Ingredients
Ingredients
1 1/4 cups unbleached all-purpose flour, spooned and leveled, plus more for rolling 1 teaspoon sugar 1/4 teaspoon fine salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water
3 large eggs, lightly beaten 3/4 cup packed dark brown sugar 3/4 cup dark corn syrup 3 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 4 teaspoons brandy (optional) 1/4 teaspoon fine salt 2 cups pecans, toasted
Directions
Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
Filling: Meanwhile, in a large bowl, stir together eggs, brown sugar, corn syrup, butter, vanilla, brand (if using), and salt. Fold in pecans. Pour filling into pie shell and bake until set but still slightly wobbly in center, 45 to 50 minutes. Let cool on a wire rack, 2 hours, before serving.
Cook’s Notes This pie uses the same crust as our Brown-Sugar Buttermilk Pie recipe. If you want to make both pies, prepare a double batch of dough, dividing it into 2 disks before chilling overnight or freezing up to 3 months.
Cook’s Notes
This pie uses the same crust as our Brown-Sugar Buttermilk Pie recipe. If you want to make both pies, prepare a double batch of dough, dividing it into 2 disks before chilling overnight or freezing up to 3 months.
Reviews (1)
Add Rating & Review 37 Ratings 5 star values: 7 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/21/2017 I've made this pecan pie recipe every year since I discovered it a decade ago. It is always a hit. I use Brandy Extract to substitute Brandy Liqueur. The perfect caramel-nut texture of the center is complimented by the layer of pecans across the surface. Sometimes the top gets a little to dark during cooking, so I watch it closely during baking and use foil as necessary to maintain an even light brown surface.
Reviews (1)
Add Rating & Review 37 Ratings 5 star values: 7 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
Add Rating & Review
37 Ratings 5 star values: 7 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
37 Ratings 5 star values: 7 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
37 Ratings 5 star values: 7 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
5 star values: 7 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/21/2017 I've made this pecan pie recipe every year since I discovered it a decade ago. It is always a hit. I use Brandy Extract to substitute Brandy Liqueur. The perfect caramel-nut texture of the center is complimented by the layer of pecans across the surface. Sometimes the top gets a little to dark during cooking, so I watch it closely during baking and use foil as necessary to maintain an even light brown surface.Martha Stewart Member
Rating: 5 stars 11/21/2017
I’ve made this pecan pie recipe every year since I discovered it a decade ago. It is always a hit. I use Brandy Extract to substitute Brandy Liqueur. The perfect caramel-nut texture of the center is complimented by the layer of pecans across the surface. Sometimes the top gets a little to dark during cooking, so I watch it closely during baking and use foil as necessary to maintain an even light brown surface.
Rating: 5 stars
All Reviews for Brandied Pecan Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Brandied Pecan Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
